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Ritz Carlton Hotel 1920sTea Room Lemon Pound Cake - Peoria Recipes

Ritz Carlton Hotel 1920sTea Room Lemon Pound Cake
Submitted by: Princess10

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INGREDIENTS
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested



DIRECTIONS
Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Cake is good without glaze but if you want glaze; see below.

Glaze recipe:
1 1/2 cup sugar, 1/2 cup butter, 2 Tbl lemon juice, 1 Tbl lemon zest, cooked. Poke holes in the cake while warm. Pour the glaze over the cake.

Glaze recipe:
2 cups of powdered sugar with a couple of tablespoons of lemon juice.
COMMENTS

Comment by: Aunt Jackie on Feb. 25th, 2014 - 9:25pm
this is a great recipe and cake. I omitted the glaze. Had to bake about 15 min longer.

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